Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta